Preheat oven to 375 degrees. Spray a 2-quart rectangular baking dish with cooking spray; set aside.
Let this comforting tuna-pasta casserole warm you up during the cold winter months.
Servings and Ingredients
|3 c. Barilla medium shell pasta, dry, about 9-oz.|
|1 (15-oz.) jar Classico creamy Alfredo sauce|
|1 c. Hy-Vee frozen sweet peas|
|1 c. Hy-Vee shredded Cheddar and Monterey Jack cheese blend|
|3 (4-oz. each) cans Chicken of the Sea chunk light tuna in water, drained|
|½ c. Hy-Vee plain panko bread crumbs|
|¼ c. Crystal Farms shredded Parmesan cheese|
|1 tbsp. fresh parsley, chopped|
|1 tbsp. Hy-Vee salted butter, melted|
|½ tsp. Hy-Vee garlic powder|
Things To Grab
- Hy-Vee nonstick cooking spray
- 2-quart rectangular baking dish
- Large saucepan
- Small bowl
Cook pasta according to package directions in a large saucepan. Drain; return pasta to pan. Stir in Alfredo sauce, peas, and cheese blend. Gently fold in tuna. Transfer pasta mixture to prepared casserole dish.
Combine panko bread crumbs, Parmesan cheese, parsley, butter, and garlic powder in a small bowl. Sprinkle panko mixture over pasta. Bake, uncovered, for 25 to 30 minutes or until heated through. Let stand about 5 minutes before serving.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 105mg
- Sodium: 1030mg
- Total Carbohydrates: 50g
- Protein: 27g
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